Baked Margarita Pie

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There is no alcohol in this version. I was drawn into williams sonoma cooking store by the delicious aroma of this pie baking. They were kind enough to share the simple recipe, which i promptly made the minute i got home. Although their brand of margarita mixer is recommended, i did try this with another brand i purchased at my local grocery and it still came out delicious. This is a rich, citrusy flavored tart. Prep time does not include chilling time once pie has baked.

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Steps

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Preheat oven to 450 f and have ready a premade graham cracker pie shell or if you prefer , a baked& cooled regular pie pastry.

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Whisk together the margarita mixer , the eggs , and the sweetened condensed milk until smooth.

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Pour into the pie shell and bake for about 10-15 minutes , or until pie is almost set and the top is getting bubbly and edges of filling are just beginning to brown.

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I placed a pie shield over the crust edges to keep them from overbrowning- if you do not have one , you can cover the crust edges with some foil.

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Set pie onto a wire rack to cool to room temperature , then cover and place in fridge until fully cooled , at least 1 hour.

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Before serving , garnish with whipped cream.

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Ingredients

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prepared graham cracker crusts, margarita mix, egg yolks, sweetened condensed milk, sweetened whipped cream